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Xi Yu Fu · Chongqing Old Hot Pot

Hot pot · ⭐ 4.4

Intersection of Chang'an Road and Yungang Road, Zhenggang Subdistrict, Xinzhen City (next to Haoxiangni)

Dishes

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  8-Second Kelp Sprout

  Eight-second kelp sprout is a cold dish featuring kelp sprouts as the main ingredient. After briefly blanching and quickly cooling, the sprouts retain their crisp texture. Seasonings are then mixed in. Precise timing ensures the kelp sprouts are blanched in exactly eight seconds to preserve their freshness and tenderness.
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  Inner Mongolia Grassland Lamb

  Inner Mongolian grassland lamb uses lambs raised on the grasslands of Inner Mongolia, with tender meat primarily made from fresh lamb. It is typically prepared by boiling or stewing in clear water to preserve its original flavor, and may also be simply seasoned with a small amount of scallions, ginger, and salt.
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  Inner Mongolia High-Calcium Lamb

  Inner Mongolia high-calcium lamb is primarily made from premium lamb sourced from Inner Mongolia, combined with calcium-rich bones or calcium-fortified seasonings, and prepared by stewing or braising. After preliminary processing, the lamb is slowly cooked with辅料 (auxiliary ingredients) over low heat, resulting in tender meat and fully released nutritional components.
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  Original Cut Angus Top Blade Beef

  Original cut Angus top blade beef is made from high-quality Angus beef top blade, directly cooked after cutting, preserving the tender meat and original flavor.
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  Original Cut Snow Mountain Beef

  Original cut snow mountain beef uses high-quality beef hind leg meat, which is finely cut and directly cooked to retain the original flavor and tender texture of the beef. The main ingredient is fresh beef, and it is prepared using basic methods such as pan-frying and stir-frying.
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  Hand-Cut Fresh Beef

  Hand-cut fresh beef is a dish made from premium beef that is carefully sliced by hand. The beef slices are evenly thin, with clear muscle fibers, preserving the meat's tenderness and texture. Typically paired with specially crafted seasonings or simple cooking methods, it allows you to savor the authentic flavor of the beef.
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  Handmade Ancient Method Lap Cheong

  Made from premium pork with salt, sugar, and soy sauce, air-dried and smoked using traditional methods for rich flavor and aroma.
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  Signature Big Knife Tripe

  Fresh beef tripe sliced with a special knife, quickly blanched and served with a spicy sesame oil dressing for a crisp, numbingly delicious bite.
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  Chao Shan Hand-Hammered Beef Balls

  Chao-Shan hand-pounded beef balls use fresh yellow beef as the main ingredient, pounded by hand until tender, then mixed with starch, salt, and pepper, shaped into balls and cooked. The process emphasizes manual pounding to maintain elasticity and texture.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.

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